Hyderabadi Green Egg Masala
A flavorful and aromatic curry featuring hard-boiled eggs simmered in a vibrant green masala paste. This Hyderabadi specialty gets its rich taste from fresh herbs like cilantro and mint, balanced with creamy cashews and a blend of spices. Perfect with roti or rice.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Boil and Prepare Eggs
- b.Place the eggs in a saucepan and cover them with cold water by at least an inch. Bring to a rolling boil over high heat.
- c.Once boiling, reduce the heat to a simmer and cook for 10 minutes for perfect hard-boiled eggs.
- d.Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process.
- e.Once cool enough to handle, peel the eggs and make 2-3 shallow diagonal slits on each one. This helps them absorb the masala. Set aside.
- 2
Step 2
- a.Create the Green Masala Paste
- b.In a blender jar, combine the tightly packed coriander leaves, mint leaves, green chilies, soaked cashews, chopped ginger, and garlic cloves.
- c.Blend into a very smooth paste. Add 2-3 tablespoons of water if necessary to help the blades move, but keep the paste thick.
- 3
Step 3
- a.Sauté Aromatics and Onions
- b.Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom pods.
- c.Sauté for about 30-45 seconds until they become fragrant and sizzle.
- d.Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and light golden brown.
- 4
Step 4
- a.Cook the Masalas
- b.Reduce the heat to low. Add the turmeric powder, coriander powder, and cumin powder. Stir and cook for 1 minute until the raw smell of the spices disappears.
- c.Add the prepared green masala paste to the pan. Mix well and cook on low-medium heat for 5-7 minutes, stirring frequently.
- d.Continue cooking until the paste thickens, darkens slightly, and you see oil separating from the sides of the masala.
- 5
Step 5
- a.Build the Gravy
- b.Turn the heat to the lowest setting. Add the whisked curd (yogurt) and stir continuously and vigorously for 2-3 minutes to prevent it from splitting.
- c.Once the curd is fully incorporated, increase the heat to medium and cook until the gravy thickens again and oil surfaces.
- d.Pour in 1 cup of water, add salt to taste, and stir well. Bring the gravy to a gentle simmer.
- 6
Step 6
- a.Finish and Serve
- b.Gently slide the slit hard-boiled eggs into the simmering gravy. Coat them well with the masala.
- c.Cover the pan and let it cook on low heat for 5-6 minutes. This allows the eggs to absorb the rich flavors of the gravy.
- d.Turn off the heat. Stir in the garam masala and fresh lemon juice.
- e.Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To retain the vibrant green color of the masala, avoid overcooking the green paste. Sauté it just until the raw aroma disappears.
- 2Always add whisked yogurt on the lowest heat while stirring continuously to prevent the gravy from curdling.
- 3Soaking cashews in warm water for at least 15 minutes ensures a creamier, smoother paste.
- 4For extra flavor, you can lightly pan-fry the boiled eggs in a teaspoon of oil with a pinch of turmeric and chili powder before adding them to the gravy.
- 5Use fresh, vibrant herbs for the best taste and color. Wilted coriander or mint will result in a dull-colored gravy.
Adapt it for your goals.
Vegan Version
Replace eggs with pan-fried firm tofu or boiled potatoes. Substitute curd with a plant-based yogurt like cashew or coconut yogurt.
Nut Free VersionNut-Free Version
Omit the cashews and use 1 tablespoon of melon seeds (magaz) or 1 tablespoon of roasted gram flour (besan) mixed with water to create a paste for thickening.
Extra CreamyExtra Creamy
For a richer, more decadent gravy, stir in 2-3 tablespoons of fresh cream or full-fat coconut milk at the end of cooking, just before adding the garam masala.
With VegetablesWith Vegetables
Add 1/2 cup of green peas or par-boiled diced potatoes to the gravy along with the eggs to make it more wholesome.
Why this is on our healthy list.
Rich in Protein
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. Each serving provides a significant amount of high-quality protein.
Packed with Antioxidants
The base of this curry is made from fresh coriander and mint, which are loaded with antioxidants that help fight free radicals and reduce inflammation in the body.
Boosts Immunity
Ingredients like ginger, garlic, and turmeric are known for their immune-boosting and anti-inflammatory properties, helping to strengthen your body's natural defenses.
Frequently asked questions
One serving of Hyderabadi Green Egg Masala (approximately 2 eggs with gravy) contains around 320-350 calories, depending on the amount of oil and type of curd used.